Brittanny Anderson is the chef and a co-owner of Metzger Bar and Butchery on Church Hill. Photo was taken on Wednesday, January 13, 2016.

It's been less than two years since chef Brittanny Anderson opened Metzger Bar & Butchery with partners Nathan Conway and Brad Hemp in Union Hill, but the group is already planning their second Richmond restaurant.

Brenner Pass is in the works at 1800 Highpoint Ave. on the site of a former Symbol Mattress in Scott's Addition.

"We wanted to continue to grow and ride on the momentum of Metzger," Anderson said. "We knew we wanted to do something in the Scott's Addition area and we knew we wanted to do something bigger – it’s really hard to make money in a small space."

And Brenner Pass will certainly be bigger - with about 100 seats total, which includes at 20-30 person bar, 80-seat dining room and 40 seat patio.

The new restaurant will be a completely new build out and part of a larger development called The Symbols, which will include 250 residential units.

The restaurant's named is derived from a path through The Alps - the European mountain range - and true to its name, Brenner Pass will draw on the culinary influences found in the area, specifically France, Italy and Austria.

"We’re going to have some sort of fondue," Anderson said, "Chicken vin jaune, which is kind of like a coq au vin. Food that goes with the wine of that area. And classic Norther Italian things like ragu and lighten it up in summer with hearty veggie salads and fish dishes."

And for the new restaurant, the trio has added James Kohler, bar manager for Saison restaurant, as a partner.

"He was looking to do his own thing and we’re super excited he said yes," Anderson said.

Brenner Pass is expected to open by the end of the year.

Receive daily news emails sent directly to your email inbox

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.


(804) 649-6321

Twitter: @KarriPeifer

Load comments

You must be a full digital subscriber to read this article You must be a digital subscriber to view this article.